Honey Sesame Chicken

• 1 tablespoon vegetable oil
• 1 tablespoon minced ginger
• 2 garlic cloves, minced
• 1 cup chicken stock
• 3 tablespoons honey
• 2 tablespoons soy sauce
• 2 tablespoons cornstarch
• 1 tablespoon sherry vinegar
• 1 tablespoon sambal oelek
• 2 pounds boneless chicken thighs, skinless
• 1/4 cup soy sauce
• 1/4 cup cornstarch

Kosher salt

Freshly ground black pepper

• 1 1/2 cups vegetable oil
• 2 teaspoons toasted sesame seeds
• 2 scallions, sliced

1. 1. Make the sauce: In a medium saucepan, heat the oil over medium high heat until hot, then stir in the ginger, garlic and cook, stirring, until golden, about 3 minutes. In a bowl, stir together the stock, honey, soy sauce, corn starch, vinegar, and samba oelek. Whisk the stock mixture into the saucepan and bring to a boil, whisking, until thickened. Reserve the sauce.
2. 2. Make the chicken: Cut the chicken into bite-sized pieces. In a bowl, whisk together the soy sauce, cornstarch, and 1/4 teaspoon each salt and pepper. Toss the chicken with the marinade. In a medium pot, heat the oil to 375°F. Cook the chicken in batches, stirring occasionally, until browned and cooked through, about 4 to 6 minutes per batch. Transfer the chicken as cooked to paper towels to drain, then toss with the sauce. Transfer the chicken to a serving platter and sprinkle with the sesame seeds and scallions. Serve.